Incredibly flavorful, moist, and fluffy muffins for a quick on-the-go breakfast! Warm spices, orange and carrots make these muffins so tender and full of healthy goodness for your mornings!
Line a 12-cup muffin pan with muffin liners and spray muffin liners with coconut oil cooking spray or your preferred cooking spray. This is a must, otherwise, the muffins will stick to the muffin liner. Set aside and preheat oven to 400 °F (204 °C)
In a large bowl, whisk together all the dry ingredients: flour, oats, spices, baking powder, baking soda, salt, and coconut sugar.
In a large measuring cup, add orange juice, almond milk, orange zest, eggs, and vanilla extract. Whisk to incorporate.
Make a well in the center of the dry ingredients and pour the coconut oil into the center and gently incorporate until mixture is slightly wet; it doesn't all have to be combined.
Pour the measuring cup of liquid ingredients into the batter then using a spatula, mix and fold until everything is incorporated.
Add the grated carrots and fold into mixture.
Using a large ice cream scoop, fill lined muffin cups with batter. I tend to fill right up to the top, more than 3/4 full.
Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes then transfer to a wire rack to cool completely.